Restaurant Terminology Information (Menu, Dish) @ ForHereOrToGo.com

The following 50 pages are in this category, out of 50 total. This list may not reflect recent changes (learn more).

A

À la carte
Al dente In cooking, the adjective al dente describes pasta and (less commonly) rice or beans that have been cooked so as to be firm but not hard. "Al dente" also describes vegetables that are cooked to the "tender crisp" phase - still offering resistance to the bite, but cooked through. It is often considered to be the ideal form of
Al forno In cooking, al forno is an Italian phrase describing food that is "at/from the oven". Baked pizza, breads and pasta dishes are often part of this genre. Pasta that is "al forno" is also often al dente which means "at/to the tooth". One of the most common pasta dishes one will see the label "al forno" affixed

B

C

D

Dine and dash

D cont.

Diner lingo The origin of the lingo is unknown, but there is evidence suggesting it may have been used by waiters as early as the 1870s and 1880s. Many of the terms used are lighthearted and tongue-in-cheek and some are a bit racy or ribald, but are helpful mnemonic devices for short-order cooks and staff

E

F

Fast food Fast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away. The term "

G

Garde manger Garde manger , meaning "to keep to eat" items as salads, hors d'œuvres, appetizers, canapes, pates and terrines. Larger hotels and restaurants may have the need for the garde manger to perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces made from materials such

K

Kids' meal

L

Lunch counter A lunch counter is a small restaurant, much like a diner, where the patron sits on a stool on one side of the bar and the server serves from the other side of the bar, where the kitchen is. As the name suggests, they were most widely used for the lunch meal. Woolworths opened their first luncheonette in New Albany, Indiana and expanded rapidly

M

O

P

P cont.

Platter (dinner)

R

Rodízio Rodízio is a style of restaurant service in Brazilian and Portuguese restaurants. One pays a fixed price (prix fixe) and the waiters bring an offering of food to each customer at several times throughout the meal, until the customers signify that they have had enough. In churrascarias, servers come to the table with knives and a skewer, on which

S

T

V

W

Wine list A wine list is a menu of wine selections for purchase, typically in a restaurant setting. A restaurant may include a list of available wines on its main menu, but usually provides a separate menu just for wines. Wine lists in the form of tasting menus and wines for purchase are also offered by wineries and wine stores

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